- Preheat oven to 350 degrees.
- In a large pot, saute 1/2 pound turkey chorizo over medium-high heat for 6 minutes.
- Remove from heat and drain off fat (reserve fat).
- Cook whole grain rice as directed on package.
- In a large bowl, combine 3/4 quart cooked whole grain rice and 1 1/2 cups of canned black beans (drained). Mix well.
- Add 1/2 pound of turkey chorizo to the mixture. Stir in all but 1 cup of the shredded Mexican blend cheese.
- In a bowl, mix 1 1/2 cups of hot water with 1 cup of enchilada sauce.
- Dip each 6-inch tortilla into the water/enchilada sauce mixtures to soften them.
- For each enchilada, lay down softened tortilla and fill with 1/3 cup chorizo-rice-bean filling.
- Roll, don't tuck in sides.
- Lay assembled enchiladas side-by-side in a full-size steam pan.
- Ladle remaining 2 cups of enchilada sauce over top, and then cover with foil and bake for 20-30 minutes.
- Remove from oven and remove foil.
- Sprinkle enchiladas with the 1 cup of shredded Mexican blend cheese, 1/2 cup of enchilada sauce, and 1/2 cup of minced cilantro.
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Turkey Chorizo Enchiladas
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